Provoleta (Grilled Provolone Cheese)

Method

1. 1

   Pat the provolone disc dry with paper towel.

2. 2

   Let it air-dry uncovered for a few minutes while the pan heats — a dry skin grills better.

3. 3

   Heat a small cast-iron pan (or a spot on the grill) until very hot.

4. 4

   Lay the disc in the pan; sear one side 3–4 minutes until deeply golden and starting to slump.

5. 5

   Flip once and sear the second side 3–4 minutes more, until crusted outside and molten within.

   💡 Flip exactly once, with faith. Hesitation feeds the fire cheese.

6. 6

   Shower with oregano and chili flake off the heat.

7. 7

   Serve immediately with the bread, scooping the molten center before it firms up.